Marrows are often accused of being a dull vegetable but this dish proves that they really needn’t be. They have a delicate taste of their own but also absorb other flavours really well so they’re ideal for this type of dish.
Ingredients for marrow and cumin pilaf (serves 4):
– 250g long grain rice
– 1 marrow
– 4 shallots
– Olive oil
– 2 tsp cumin seeds
– A pinch of fennel seeds
– Veggie stock
– 2 cartons of soya cream
– A good handful of sultanas
– A handful of mixed nuts
1. Bring a large saucepan of water to the boil and add the rice. Simmer until tender (around 20 mins).
2. Meanwhile, peel the marrow and scoop out the seedy part (a spoon works quite well for this). Dice and set aside, then peel and chop the shallots.
3. Heat a good splash of olive oil in the saucepan and add the shallots and spices. Sautee gently for a few minutes, stirring constantly as spices are very good at burning.
4. Add the marrow and sautee for a few more minutes. Add a splash of stock to keep it moist, followed by the nuts, sultanas and soya cream. Continue to simmer for another 5-10 mins, adding more stock if needed. When the rice is cooked, drain, stir in and simmer until heated through.